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Ingredient
California Farm Spanish Tapas Chorizo Sausages
Introduce
Chef :
Hobby HorsemanCalifornia Farm Spanish Tapas Chorizo Sausages
Spanish chorizos are different from Latin American chorizos.
Ingredient
Food ration :
3 pounds, makes 24 snacksCooking time :
Overnight marinade, week dry, 1/2 hr fry
6 Tbs
red wine
4 Tbs
sweet paprika
4 cloves
large elephant garlic, crushed
4 Tsp
himalayan coarse salt
1 Tsp
coriander
1 Tsp
cumin
1 Tsp
sugar
Cooking instructions
* Step 1
Make sure the chorizo meat and bacon mix has at least 20% fat, or the sausages will taste rubbery. Soak dry ingredients in wine, mix all ingredients thoroughly, marinade overnight on kitchen counter. Soak sausage casing till soft, rinse off any salt in and out.
* Step 2
Make six sausages, half pound each. Stuff loosely, tie ends, twist in half, tie off, twist in half again, you now have 4 sections. Tie each twisted section with butcher twine. Hang to dry one week in pantry or kitchen.
* Step 3
Brown sausages evenly on all sides on low heat in cast iron skillet, in Tbs of olive oil, cool, separate, serve.
Note: if there is a photo you can click to enlarge it
Tag
Appetizer
Entree
well marbled pork shoulder in 1/4 inch thick strips containing 1 cup fat, ground coarse
pound cured and cubed bacon containing one cup fat, pureed fine
red wine
Sweet paprika
large elephant garlic, crushed
himalayan coarse salt
dried red chili pepper seeds
Coriander
cumin
Sugar
butchers salt #2 for dry cure
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